Insight into the time-resolved extraction of aroma compounds during espresso coffee preparation : on-line monitoring by PTR-ToF-MS

Sánchez López, José Antonio; Zimmermann, Ralf; Yeretzian, Chahan

doi:10.1021/ac502992k

Publication type:	Article in scientific journal
Type of review:	Peer review (publication)
Title:	Insight into the time-resolved extraction of aroma compounds during espresso coffee preparation : on-line monitoring by PTR-ToF-MS
Authors:	Sánchez López, José Antonio Zimmermann, Ralf Yeretzian, Chahan
DOI:	10.1021/ac502992k
Published in:	Analytical Chemistry
Volume(Issue):	86
Page(s):	11696
Pages to:	11704
Issue Date:	2014
Publisher / Ed. Institution:	American Chemical Society
Publisher / Ed. Institution:	Columbus
ISSN:	0003-2700 1520-6882
Language:	English
Subjects:	Extraction; Coffee
Subject (DDC):	663: Beverage technology
Abstract:	Using proton-transfer-reaction time-of-flight mass-spectrometry (PTR-ToF-MS), we investigated the extraction dynamic of 95 ion traces in real time (time resolution = 1 s) during espresso coffee preparation. Fiftytwo of these ions were tentatively identified. This was achieved by online sampling of the volatile organic compounds (VOCs) in close vicinity to the coffee flow, at the exit of the extractionhose of the espresso machine (single serve capsules). Ten replicates of six different single serve coffee types were extracted to a final weight between 20−120 g, according to the recommended cup size of the respective coffee capsule (Ristretto, Espresso, and Lungo), and analyzed. The results revealed considerable differences in the extraction kinetics between compounds, which led to a fast evolution of the volatile profiles in the extract flow and consequently to an evolution of the final aroma balance in the cup. Besides exploring the time-resolved extraction dynamics of VOCs, the dynamic data also allowed the coffees types (capsules) to be distinguished from one another. Both hierarchical cluster analysis (HCA) and principal component analysis (PCA) showed full separation between the coffees types. The methodology developed provides a fast and simple means of studying the extraction dynamics of VOCs and differentiating between different coffee types.
URI:	https://digitalcollection.zhaw.ch/handle/11475/5341
Fulltext version:	Published version
License (according to publishing contract):	Licence according to publishing contract
Departement:	Life Sciences and Facility Management
Appears in collections:	Publikationen Life Sciences und Facility Management

Files in This Item:

There are no files associated with this item.

Show full item record

Sánchez López, J. A., Zimmermann, R., & Yeretzian, C. (2014). Insight into the time-resolved extraction of aroma compounds during espresso coffee preparation : on-line monitoring by PTR-ToF-MS. Analytical Chemistry, 86, 11696–11704. https://doi.org/10.1021/ac502992k

Sánchez López, J.A., Zimmermann, R. and Yeretzian, C. (2014) ‘Insight into the time-resolved extraction of aroma compounds during espresso coffee preparation : on-line monitoring by PTR-ToF-MS’, Analytical Chemistry, 86, pp. 11696–11704. Available at: https://doi.org/10.1021/ac502992k.

J. A. Sánchez López, R. Zimmermann, and C. Yeretzian, “Insight into the time-resolved extraction of aroma compounds during espresso coffee preparation : on-line monitoring by PTR-ToF-MS,” Analytical Chemistry, vol. 86, pp. 11696–11704, 2014, doi: 10.1021/ac502992k.

SÁNCHEZ LÓPEZ, José Antonio, Ralf ZIMMERMANN und Chahan YERETZIAN, 2014. Insight into the time-resolved extraction of aroma compounds during espresso coffee preparation : on-line monitoring by PTR-ToF-MS. Analytical Chemistry. 2014. Bd. 86, S. 11696–11704. DOI 10.1021/ac502992k

Sánchez López, José Antonio, Ralf Zimmermann, and Chahan Yeretzian. 2014. “Insight into the Time-Resolved Extraction of Aroma Compounds during Espresso Coffee Preparation : On-Line Monitoring by PTR-ToF-MS.” Analytical Chemistry 86: 11696–704. https://doi.org/10.1021/ac502992k.

Sánchez López, José Antonio, et al. “Insight into the Time-Resolved Extraction of Aroma Compounds during Espresso Coffee Preparation : On-Line Monitoring by PTR-ToF-MS.” Analytical Chemistry, vol. 86, 2014, pp. 11696–704, https://doi.org/10.1021/ac502992k.